Sweet Potato-Pecan Soufflé
Holiday delicious, sweet potato soufflé with a crunchy pecan streusel topping.
5 cups (3 pounds) cooked, mashed sweet potatoes or yams
3 large eggs, beaten
1/2 cup eggnog
1/2 cup milk
1/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1/4 cup butter
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
3/4 teaspoon ground nutmeg
3/4 cup chopped pecans
- Combine sweet potatoes, eggs, eggnog, milk, granulated sugar, vanilla and salt, mixing well until blended. Spoon into buttered 2 quart casserole.
- Cut butter into combined flour, sugar and nutmeg; stir in nuts. Sprinkle over sweet potato mixture.
- Bake in a preheated oven at 375°F (190°C) for 30 minutes or until top is crispy.
Makes 8 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.